Mujaddara with Spiced Yogurt

Mujaddara with Spiced Yogurt

Sweet caramelized onions and tart spiced yogurt perfectly complement the mellow flavors of lentils and brown rice in this classic Middle Eastern pilaf.  This recipe can be found on our bags of Lentils.
Servings
4 servings
Prep time
15 minutes
Cook time
30 minutes
Passive time
n/a

Ingredients

Mujaddara
  • 1 cup Brown Lentils
  • 1 cup Long Grain Brown Rice
  • 6 cups Water divided
  • 2 tsp Salt divided
  • 2 Tbsp Butter
  • 3 Tbsp Olive Oil divided
  • 6 cups Onions halved and thinly sliced (about 3 large; 850 grams)
Spiced Yogurt
  • 1/2 cup Greek Yogurt
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Paprika
  • 1/4 tsp Chili Powder
  • 3 Tbsp Mint chopped
  • Juice and zest of 1/2 lemon
  • 1/4 tsp Salt

Instructions

Mujaddara
  1. Sort and rinse Bob’s Red Mill Brown Lentils and Long Grain Brown Rice separately.
  2. Combine rice, 2 cups of water and ½ tsp salt in a medium pot. Cover, bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes.
  3. Combine lentils with remaining 4 cups of water and ½ tsp salt in a medium pot. Cover, bring to a boil, then reduce heat to a simmer and cook until tender, about 20 minutes.
  4. In a large sauté pan, heat 2 Tbsp oil and butter over medium-low heat. Add onions and remaining 1 tsp of salt and cook until slightly softened, about 5 minutes. Increase heat to medium and cook until very soft and brown, about 20 - 25 minutes. When onions are well browned, add remaining 1 Tbsp oil and increase heat to high. Cook, without stirring, until onions are crispy, 3 – 4 minutes.
  5. When rice and lentils have fully cooked, drain off water and combine cooked grains together. Add fried onions and mix well. Serve with spiced yogurt.
Spiced Yogurt
  1. For spiced yogurt, combine all ingredients and store, chilled, until ready to serve.

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